Grilled Cheese & Tomato Soup (French Onion Style)

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Grilled Cheese & Tomato Soup (French Onion Style)

Creamy tomato soup ladled into French Onion Soup crocks, topped with toasted baguette and cheese, then broiled until golden and bubbly. The classic flavors of grilled cheese dipped into tomato soup in the style of French Onion Soup!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: Bread, Cheese, Soup, Tomato, Vegetarian

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

Tomato Soup

1 tablespoon Extra Virgin Olive Oil
1 Yellow Onion diced
3 cloves Garlic minced
1/4 teaspoon Red Pepper Flakes optional
28 oz can Crushed Tomatoes can also use diced or whole if blending
2 cups Unsalted Chicken Bone Broth or chicken broth/stock
1 tablespoon Balsamic Vinegar
1/2 cup Heavy Cream more for a creamier soup
Kosher Salt
Black Pepper

Toppings

4 slices Baguette or more slices as needed to cover the top of each crock
4 oz Fresh Mozzarella Cheese sliced into 4 pieces
8 oz Sharp Cheddar Cheese freshly grated
Fresh Basil chiffonade (sliced into thin ribbons)

US Customary - Metric

Instructions

Tomato Soup

In a Dutch Oven or large pot, heat extra virgin olive oil over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally. Add minced garlic, a pinch of kosher salt, and optional red pepper flakes. Stir to combine and cook for 2 minutes, stirring often.
1 tablespoon Extra Virgin Olive Oil, 1 Yellow Onion, 3 cloves Garlic, 1/4 teaspoon Red Pepper Flakes
Pour in the can of tomatoes, chicken bone broth, and balsamic vinegar. Season to taste with kosher salt and black pepper. Stir, bring to a gentle boil, then turn to heat medium low to simmer. Cover the pot and cook for 15 minutes.
28 oz can Crushed Tomatoes, 2 cups Unsalted Chicken Bone Broth, 1 tablespoon Balsamic Vinegar
Remove the lid and turn off the heat. This is optional, but I recommend immersion blending or transferring to a blender until smooth. Pour in the heavy cream and stir to combine. Season to taste with kosher salt and black pepper.
1/2 cup Heavy Cream, Kosher Salt, Black Pepper

Toppings

Prepare the toppings while the soup simmers. Toast baguette slices in a lightly buttered pan on the stove or in an even layer on a baking sheet in the oven. Toast until golden around the edges.
4 slices Baguette
Once the tomato soup is done cooking, evenly divide the soup into oven-safe crocks. Place a sliced baguette on top of each crock. Place a slice of fresh mozzarella on the baguette. Finally, generously top with grated cheddar cheese.
4 oz Fresh Mozzarella Cheese, 8 oz Sharp Cheddar Cheese
Place the crocks on a baking sheet. Broil in the oven on an oven rack about 6 inches from the top of the oven. Broil until the cheese is very golden and bubbly. Top with fresh basil before serving.
Fresh Basil

Video

Nutrition